Recipe for cooking raspberry truffle trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry Truffle Trifle

16 servings

1 (7-in.) sponge or angel food cake
1/2 c. raspberry liqueur
1 c. whipping cream (Cool Whip can be substituted)

Custard
1 lrg. and 1 sm. pkg. regular vanilla pudding mix
3 c. milk
3/4 c. light cream or half-and-half
3 eggs
1/2 c. sugar
1/4 c. flour
3 Tbsp. raspberry liqueur
1 1/2 tsp. vanilla extract or flavoring

Raspberry Sauce
2 bags unsweetened frozen raspberries, defrosted, or
    3 c. fresh raspberries
1/4 c. powdered\sugar
2 Tbsp. raspberry liqueur

Chocolate Truffle Sauce
8 oz. semisweet chocolate, coarsely chopped
3/4 c. whipping cream
1/4 c. raspberry liqueur

Use a pretty 12-c. crystal or glass bowl.

Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. (Sauce can be refrigerated for up to 3 days.)

Custard: In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 min.; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 min.. Stir in vanilla extract or flavoring. Pour into bowl; place plastic wrap directly on surface and let cool to room temperature. (Custard can be refrigerated for up to 8 hours.)

Chocolate Truffle Sauce: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature.

Assembly: Cut cake into 3 layers. Drizzle 1/2 c. Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 Tbsp. Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day.

Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.